Directions

Brown the ground beef in a stock pot over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove from stockpot with a slotted spoon and set aside. Pour off drippings.

Heat oil in same stockpot over medium heat until hot. Add onions and garlic and cook and stir 3 to 5 minutes, or until onions are tender.

Add bell peppers and cook and stir 4 to 5 minutes, or until peppers are tender.